Total Time
Prep 5 mins
Cook 30 mins

I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
  3. For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
  4. For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
Most Helpful

This is a very good not too sweet bar cookie. I had trouble with the Crumble Topping. Mine was very sticky. Maybe I added too much margarine. I could not sprinkle it; I spooned it on and pressed each spoonful gently to spread it out. It baked okay with a little of the raspberry jam peeking through. I will definitely make this again. Thanks.

Toni in Colorado January 25, 2010

What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.

**Tinkerbell** March 28, 2009